Xinhua Shuijiu

Xinhua Shuijiu

　　Xinhua Shuijiu is made by diluting Zaojiu with water. Zaojiu is unique in that it does not require steaming or roasting. It is typically made from glutinous rice, which is cooked and then fermented with distiller’s yeast. Aged Zaojiu is considered the finest quality, usually distilled around the Double Ninth Festival and left to mature until the Spring Festival. Hosts are generally reluctant to open the jar unless distinguished guests arrive. Aged Zaojiu has a pale yellow hue, flowing out in fine strands — it fills the cup without spilling, boasts a richly mellow taste, and can easily intoxicate even with a small sip. Those who prefer a milder drink or find Zaojiu too strong often dilute it with water to make Shuijiu. This involves opening the sealed jar after a certain period and mixing it with cold boiled water at a ratio of 0.5 kilograms of rice to 1 kilogram of water. After soaking for two to three days, the resulting Shuijiu is sweet yet not overpowering, richly flavored with a lingering aromatic sharpness.

　　Xinhua Shuijiu has a long history and enjoys considerable fame. Out-of-town visitors often take great pleasure in drinking Xinhua Shuijiu, and those who have been away from home for many years—especially overseas Chinese—often long for the uniquely flavorful Shuijiu of their hometown.